Smashed Chickpea Salad

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Looking for a great summer salad to enjoy? Look no further – it’s right here 😉
It has been quite hot here and the thought of eating things that require an oven are becoming less and less appealing. I have also been trying to come up with some quick & easy lunch ideas. I made a large batch of this and it lasted for lunches for 4 days, which was nice.

It has a secret ingredient! Black salt.

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It’s optional, of course. However, it really does end that sulfur like “egg” flavour to things to reminisce about those egg salad days (which funnily enough I actually never had). It can be tough to track down and sometimes a wee bit pricy, but a little goes a long way and it lasts quite awhile. It lends a wonderful flavour to tofu scrambles too.

Smashed Chickpea Salad (makes 3 large portions or 4 smaller ones)

1  can of chickpeas, drained & rinsed

2 stalks of celery, finely chopped

1 red pepper, finely chopped

1/4 of peas (I found fresh ones at the market, but frozen works)

2 tbsp of vegan mayonnaise

2 tbsp of nutritional yeast

1/2 tsp each of dried dill, turmeric, paprika & black (or regular) salt

Place your chickpeas in a bowl and mash up with a potato masher or large fork. Combine the mayo, nutritional yeast and spices and stir until combined. Add the prepared dressing along with the celery, pepper and peas and combine with the chickpeas. Stir until well combined. I enjoy mine with gluten free  crackers.

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What are you no cook recipes right now?

8 thoughts on “Smashed Chickpea Salad

  1. Oooh yum! I’ve always wanted to try that black salt but haven’t found it yet. I love how colorful your chickpea salad is, I make one as well but it’s not as bright. I can’t wait to try yours!

    Right now I’ve been eating a lot of zucchini noodles to stay cool. My “alfredo” zucchini noodles that I’ve been testing for a while will actually be up tomorrow (hopefully!). :)

  2. I have used black salt for quite a few years and I think I have only bought a new packet once since my original – it does give that eggy flavour so I only use a little but have seen others use more. I have a similar salad to this that I love in summer but I used grated carrot instead of peas to make it mock tuna – I like how this is more egg salad – chickpeas are wonderful and so versatile

  3. Black salt aka kala namak is an ingredient I am familiar with as it was used by my mother in South Asian cuisine, it does give a unique flavour – as for the smell, lets not comment. I like the sound of this as I have some light crackers that need eating!

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